Do you like a touch of mustard? Do you like wine? You’ll love this one then.
Stay inside with this recipe. And impress your guests by cooking with red wine!
Pan Seared Filet with Red Wine Mustard Sauce
4 6oz. Filet Mignon
1 Tablespoon neutral Oil such as Canola or Safflower
1 Cup Red Wine
1 Tablespoon Dijon Mustard
½ teaspoon Worcestershire sauce
3 Tablespoons cold butter cut into six pieces
Salt and Pepper
Season both sides of the steaks with salt and pepper and sear filet in a hot pan with the oil to desired doneness. Remove steaks and set to rest. To the pan add the red wine and reduce until about 1 tablespoon remains or the pan is almost dry. Remove the pan from heat and whisk in mustard and Worcestershire until creamy. Whisk in the cold butter one piece at a time until melted and the sauce has a smooth consistency. Serve steaks with a teaspoon of sauce on each plate.